Bele holige recipe | How to make bele obbattu | Tasty puran poli
By Latha on March 21st, 2017
Bele holige or bele obbattu or pooran poli recipe explained with step by step pictures and a quick video. This is a tasty and easy holige or obbattu recipe. Bele holige or bele obbattu is prepared on ugadi festival and on all other special occasions. This is a Karnataka style holige or obbattu recipe.
Bele holige or bele obbattu is prepared using chana dal or toor dal. "Bele" translates to dal in Kannada language. In Karnataka bele holige recipe varies from region to region. Some will use chana dal, some will use toor dal, some will use wheat flour, some will use maida, some will use fine rava, some will pat it, some will roll it, some will use jaggery, some will use sugar, some will make it thick, some will make it thin...like this the list goes on. Even the stuffing is prepared in different ways. I have explained here one easy way, which you can follow easily and enjoy tasty holige or obbattu.holige or obbattu recipe using wheat flour recipe for the same. But to get the authentic taste I would suggest using maida or all purpose flour. Samething I have said earlier in my Kayi holige or coconut poli post.
In Karanataka, holige or obbattu is prepared on all special occasions. Especially during Ugadi festival across many regions of Karnataka. So I am posting this recipe ahead of Ugadi festival next week.
If you are looking for more sweet recipes then do check our rave unde or rava laddu, badam puri recipe, halu bai, Carrot badam payasa, pineapple payasa, mungdal payasa, Shavige payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda and coconut burfi recipes. I have made a video on this holige or obbattu recipe with Kannada narration, which I have embedded it below. Please have a look.
Preparation time: 30 min
Cooking time: 30 min
Serves: 7 - 8 no
Ingredients for kanaka (outer cover): (measuring cup used = 240ml)
- 1/2 cup maida or all purpose flour (can be replaced with 1 cup of wheat flour)
- 1/4 cup water (or as required to prepare soft dough)
- 3 tbsp coconut oil or cooking oil
- A pinch of turmeric powder
- Salt as per your taste
Ingredients for hoorana (stuffing): (measuring cup used = 240ml)
- 1/2 cup chana dal or toor dal
- 1 cup water (to cook the dal)
- 1/2 cup powdered jaggery (medium sweet) or sugar
- 2 tbsp grated coconut (optional)
- 2 cardamom
Instructions for making bele holige or bele obbattu recipe:
- To begin with let us prepare kanaka (dough for the outer cover). Take 1/2 cup of maida or all purpose flour in a bowl. Add in salt and turmeric powder.
- Now add in water little by little and prepare a soft and sticky dough (much softer than chapathi dough). I have used 1/4 cup of water for 1/2 cup of flour.
- Now pour in coconut oil or any other cooking oil. Spread the oil all over the dough and rest it for 30 minutes.
- Meantime let us prepare hoorana or stuffing. Take 1/2 cup of dal in a pressure cooker and rinse it. Add in a cup of water and cook the dal by making 3 - 4 whistles. You can also follow open pot method.
- Drain the excess water from the cooked dal. You can use this water to prepare rasam.
- Next grind cooked dal, 1/2 cup of jaggery, 2 tbsp of grated coconut and cardamom using a mixer grinder.
- Grind until smooth. Use required water from step 5 (strained water from cooked dal) and make sure that the ground paste is very smooth.
- Transfer it to a thick bottomed pan and switch on the stove. Start stirring the hoorana or stuffing (dal and jaggery paste) under medium flame.
- Continue stirring until the excess water content is dried. Do not make it very dry as it will become hard once it is cool.
- Wait until stuffing is warm. Make big lemon sized balls. The stuffing balls should be soft but stiff. If you feel it is very soft, stir it for few more minutes. Or if you feel it is hard, sprinkle little water and stir it again.
- Now make small lemon sized balls from the kanaka or dough for the outer cover. You can not really make the balls. You need to pinch and take a small portion and drop it on a plastic sheet or banana leaf.
- Next dust your fingers take a kanaka (dough for the outer cover) and place a hoorana (stuffing ball) over it. Slowly push the hoorana or stuffing inside and cover it evenly with the dough.
- Apply the flour generously and roll it into a very thin holige or obbattu. You can also pat it using oil greased fingers and make it slightly thick.
- Heat a Iron pan or tawa and transfer the rolled holige or obbattu on to the tava carefully. Wait until you see bubbles here and there. Tawa should be on medium heat.
- And then flip it and cook on the other side as well. Optionally you can drizzle some ghee. When you see slightly brown patches here and there it is done. Enjoy bele holige or bele obbattu or pooran poli with ghee and enjoy!!
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